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Me too. Lots of people look at me as if I am bonkers.
After dinner tomorrow I will put together 2 more plates of roast dinner to reheat on Boxing Day. Then I will pick the meat off the carcass and get the stock on the boil. I love the smell of stock simmering (I have just done the giblet stock for the gravy tomorrow and the kitchen smells wonderful)!
I have a lovely recipe for leek and turkey pie from Jamie Oliver so I will make up a huge pan of pie filling with leeks, stock and meat. Several batches can go into the freezer. The pasty lid is made from puff pastry but you roll out, crumble on some vacuum pack roasted chestnuts and fold over. The lovely sweet bits of chestnut in the pasty are wonderful.
I'm sure there will be plenty left for sandwiches and extra stock for soup.

Turkey soup is the best meal of Christmas for me! I love the smell of the stock (you can make it in a pressure cooker if you have one). Then just strain the stock and bin the carcass, add any veg - carrot onion potato and simmer then blend. Delicious!